Quick Spinach Lasagna

• One 26-oz jar tomato sauce
• 1 pound no-boil lasagna sheets
• 16-oz bag frozen chopped spinach, thawed and squeezed dry
• Salt and pepper
• 32 oz ricotta
• 2 cups pre-grated mozzarella
• About 2 Tbs olive oil

1. Prep time: 10 minutes
2. Cooking time: 50 minutes
3. Preheat oven to 400 degrees. Spread 1/4 cup of sauce on the bottom of a 9 x 13-inch pan. Put a layer of lasagna noodles on top, being careful not to overlap the pasta.
4. In a bowl, mix the spinach, salt, pepper, and ricotta. Spread half the spinach-and-ricotta mixture on top of the noodles and cover with a layer of pasta (again, don't overlap the layers). Spread the remaining spinach-and-ricotta mixture on pasta; pour half the sauce over. Sprinkle on 1 cup of the grated mozzarella. Add another layer of noodles. Top with remaining sauce, grated mozzarella, salt, and pepper. Drizzle olive oil on top.
5. Bake on middle rack for 40 to 50 minutes, or until pasta is tender and cheese is golden brown. Let cool a few minutes. Cut into wedges.
6. How kids can help: Measure ingredients; place noodles in pan; mix spinach and ricotta; sprinkle on grated mozzarella.

tomato sauce, lasagna sheets, spinach, salt, ricotta, mozzarella, olive oil

Taken from www.myrecipes.com/recipe/quick-spinach-lasagna (may not work)